Does that make you hungry? It leaves me salivating. Pour it -- generously, if you don't mind -- over a heaping plate of pasta and I'm your best friend.

Perhaps that’s why I found this story out of India (first sent my way by a friend, N.K.) so interesting. It's about Hindus who reject eating onions and garlic for religiously ascribed health and spiritual reasons.

Moreover, given that it’s the end of the year, I’m also inclined to offer up this story as a metaphor for the world of religion, and its concurrent global political and social machinations, as 2019 prepares to dawn.

(So you understand: In the Indian numerical system, a lakh equals 100,000; Karnataka is a state in southwest India, and ISKCON is the official name for what Westerners tend to call Hare Krishnas, a modern iteration of an ancient Hindu school of religious thought. Additionally, Ayurveda is an Indian dietary and health care system rooted in early Hindu scripture.)

The Akshaya Patra Foundation, which has been providing mid-day meals to 4.43 lakh school children in Karnataka, has refused to sign a memorandum for 2018-’19 following a directive by the state government to include onions and garlic in the food prepared for the meal, based on recommendations from the State Food Commission.

This is not the first time that the foundation has refused to follow recommended nutritional guidelines in the government scheme. The NGO had earlier refused to provide eggs in the meal saying it can only provide a satvik diet – a diet based on Ayurveda and yoga literature.

The foundation, an initiative of the International Society for Krishna Consciousness or ISKCON, has a religious prerogative of “advocating a lacto-vegetarian diet, strictly avoiding meat, fish and eggs” and considers onions and garlic in food as “lower modes of nature which inhibit spiritual advancement”.

Akshaya Patra, which claims to supply mid-day meals to 1.76 million children from 14,702 schools across 12 states in India, has flouted these norms from the beginning of its contract, failing to cater to children from disadvantaged communities, almost all of whom eat eggs and are culturally accustomed to garlic and onion in food.

But why onions and garlic? What do members of this Hindus sub-group know that the cooks of so many other global cuisines don’t or don’t care about? Even Western and natural medicine practitioners say that onions and garlic are particularly good for our health.